In a skillet saute chicken and shrimp in oil over moderately high heat until
three-quarters done. Add spinach, cabbage, leek, gingerroot, and garlic and cook
until just wilted. Add soy sauce, sugar, and salt and pepper to taste and
combine well. Let drain in a colander. Arrange 1 eggroll wrapper on a work
surface lightly sprinkled with cornstarch.

Put 1/4 cup filling in the center. Fold bottom corner over filling and tuck it
under filling. Fold sides over bottom flap and roll up over top corner. Make 3
more eggrolls in the same manner. In a deep fryer heat vegetable oil to 350?F.
Put eggrolls in fryer basket (but do not overlap). Deep fry until eggrolls float
and are golden brown. Let drain in basket for 1 minute. Serve with mustard and
chili sauce.